- Have a couple mushy old bananas
- Don’t feel like eating/making/washing the pan for a loaf banana bread
- Want a sweet little goodie that’s easy to make
- Are a monkey with access to a kitchen
What a pleasant surprise this recipe was! The resulting cookies taste like mini chocolate chip banana bread, and don’t have that wet, grainy texture that some other paleo banana/almond flour baked goods end up having. They obviously contain “paleoish” chocolate chips, but if you’re being strict you could replace them with walnuts or pecans and I bet they’d still be tasty. I haven’t tried that, so you can be a recipe pioneer on your own, you adventurous soul, you!
Banana Chocolate Chip Cookies
Modified from: http://cavegirlinthecity.com/banana-chip-splatter-cookies/
Makes 18 small cookies
- 1 1/2 cups almond flour (I like Honeyville or Bob’s Red Mill brands)
- 1/2 cup shredded, unsweetened coconut
- 1/4 tsp cinnamon
- 1/2 tsp of baking powder
- 2 overripe bananas
- 1 egg
- 1 tsp vanilla
- 3/4 cup Enjoy Life chocolate chips OR chopped up super dark (85%) chocolate without dairy or soy
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat (or grease it with coconut oil).
- In a large mixing bowl, mash bananas (I use a whisk to smash/stir). Mix in the egg and vanilla and whisk until any remaining chunks of banana are very small.
- Add the almond flour, shredded coconut, cinnamon, and baking powder. Mix to combine. (Note: The dough will be pretty wet, but if it’s looking so soupy that it would spread into a puddle on a baking sheet, add a bit more almond flour until it’s thick enough that it doesn’t spread.)
- Form about 2 tablespoons of dough at a time into small mounds on the baking sheet – it will be a bit too wet to form into balls like normal chocolate chip cookies.
- Bake for 20 minutes or until golden brown.